Everyday Bean Salad
Bright, tangy, and deeply satisfying, this kidney and garbanzo bean salad is the kind of simple lunch that quietly wins. Packed with plant-based protein, fiber, and greens, it’s affordable, fast to prepare, and only gets better as it marinates in the fridge.
Servings: 3
Ingredients
- 15 oz kidney beans
- 15 oz garbanzo beans
- 1 c collard greens, chopped
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 tablespoon lemon juice
- 2 tablespoon apple cider vinegar
- 2 tablespoon rice vinegar
- salt and pepper to taste
- 1 teaspoon olive oil for saute
Instructions
- Warm skillet over high heat. Add oil and onion. Saute for 3-4 minutes. Turn off heat.
- Fold in the collards.
- Then fold in all the remaining ingredients and gently toss in the warm pan.
- Pour bean salad into a bowl, cover and chill for at least an hour. Serve chilled.
Nutrition Estimate
Calories: 267kcal | Carbohydrates: 34g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 570mg | Potassium: 487mg | Fiber: 11g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg